Browned Onion Kugels

Ingredients for Browned Onion Kugels

• 170g medium egg noodles (400g )

• 1 stick (110g ) unsalted butter

• 725ml chopped onions (2 large)

• 300ml soured cream

• 300ml small-curd cottage cheese (275g)

• 1 tablespoon poppy seeds

• 4 large eggs

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• a muffin tin with 12 (1/2-cup) muffin cups

How to make Browned Onion Kugels

Put oven rack in middle position and preheat oven to 218°C.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, soured cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.

Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.